Recipe: Cranberry Pear Pie

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John Barricelli is back from the Sono Baking Co. with a wonderfully simple cranberry pear pie. If you are afraid to make a crust, don't worry, you don't have to. This pie is topped with flaky and delicious puff pastry which is available in the frozen food section of most grocery stores. Simply follow the package directions for defrosting.

Preheat oven to 425 degrees
Butter a 9" pie plate
Cookie cutter of a pear or other shape

Crust:
1 Package Puff Pastry

Filling:
4 Anjou pears, peeled, seeded and sliced thinly
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon salt
1/4 cup all purpose flour
2 cups whole cranberry relish, cooked (instructions on bag)

Mix all the filing ingredients together in a mixing bowl. Butter a pie plate. Cover the bottom of the pie plate with a piece of puff pastry. Leave about two inches of pastry over the edge. Pour in the fruit mixture. Cut a piece of puff pastry that is about two inches bigger than the pie plate. Using the pear cookie cutter or other shape of your choice, make a cut out in the pastry that is going to cover the pie. Place the pastry over the pie plate. Press the edges of the upper and lower pastry together. Crimp the edges so that the juices do not come out the side. If you choose not to make a cut out in the top, cut a few small slashes in the top of the pastry to let out the steam.

Bake for 15 to 20 minutes until the pastry is nicely browned and fluffy.

And there you have it.